Nola's Classic Beignets | Cooking Professionally

Ingredients

• 3/4 cup evaporated milk, warmed to 100-110 degrees F
• 1/2 cup water
• 1 (.25-ounce) envelope active dry yeast
• 5 tablespoons granulated sugar, divided
• 3 1/2 cups bread flour, plus more, to taste, for dusting a work surface
• 1/2 teaspoon kosher salt
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, softened
• 8 cups canola oil
• 1 cup powdered sugar